Heritage Pork Sausages with Caramelized Onions and Sage Pear Sauce
I'm still thinking about this delicious combination. Maybe not the fanciest or prettiest but WOW tasty goodness. The title says it all, if you don't like sausage... or caramelized onions... or a sage pear sauce... well then, I can't help!
- 1 each large onion
- 1 tbsp butter
Sage Pear Sauce
- 2 each ripe pears (I used super sweet and soft bartlett pears)
- 1 tsp fresh sage, chopped
- 1/8 tsp salt
- 1/8 tsp ground cinnamon
- 4 each heritage pork sausages (I got mine from Wilderness Farms via Crowd Cow!)
- 1 tsp fresh sage, chopped (going to blanch these quickly)
- 1 tbsp stone ground mustard (optional)
- Remove the outer peel and slice your onions thin.
- Heat a pan over medium/medium low heat, add butter and swirl to coat.
- Add onions to the pan and make sure it's not too hot so they don't burn, we're cooking them to slowly and carefully caramelize the sugars. Keep stirring them every couple minutes and cooking until they achieve a lovely translucent and gradually turn a deeper brown, about 35 - 45 minutes. If they are starting to burn turn down the heat. If they start to stick a little add a bit of water to the pan and stir it back in. Add a pinch of salt and stir in to finish!
Sage Pear Sauce
- This is like a rustic applesauce, you can definitely make it fancier by removing the peels and passing through a food mill but that is a matter of preference, not requirement!
- Wash and remove the core for the pears and chop into small bits. (Optionally removing the skins).
- Heat a pan over medium heat and the chopped pears, cinnamon, salt, and fresh chopped sage. Stirring frequently until it starts to bubble a bit.
- Turn down the heat and let it cook for 10 - 15 minutes until well softened. Using the back of a spoon you can roughly mash any larger pieces. (Optionally pass through a food mill for a smooth finished product).
- (Optional but recommended if you have the time) I would have grilled these delicious sausages over medium coals for about 10 minutes... but I didn't have any charcoal... the shame!!!
- Heat a pan over medium heat, add sausages and cook turning occasionally until browned and cooked through. Mine were not precooked so needed to be cooked through, about 10 - 12 minutes. Many sausages are precooked so just need to be browned and heated through, more like 5 minutes.
- (Optional) If you so choose quickly blanch your remaining chopped sage. Dip in boiling water for 15 seconds and then rinse in cold water/ice bath. I admit I have been known to do a microwave water blanching every once in awhile if it's just for something small! Just used a ladle or spoon with draining holes, warm the water up in the microwave, dip the spoon in without letting the sage escape, count to 15 and the gently rinse under cold water!
- Add a bed of the caramelized onions and put a sausage on top (optionally, pre slice so people don't have to cut their own). Spoon a good scoop of the sage pear sauce on the plate as well. Finish with a sprinkle of the blanched (or not) sage! Enjoy the delight of a slice of the sausages with caramelized onion, and a bit of the pear sauce all together in each delicious bite... try not to cry when it's all gone!
The combination of delicious sausages, caramelized onions, and the sage pear sauce is another beautiful fall meal. You aren't going to win many points for how fancy this plate is, sausages with caramelized onions are pretty monochromatic, but it has a rustic simplicity and DEPTH of flavor that will win over nearly anyone!